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Prawn & beansprout omelette baguette

A prawn & beansprout omelette baguette divided in two

Prawn & beansprout omelette baguette

Name: Prawn & beansprout omelette baguette
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 4 eggs; 1 tsp fish sauce; 1 tbsp oil; 2 spring onions finely sliced; 12 large cooked, peeled prawns; handful beansprouts blanched; 1 small red chilli finely sliced; small pack coriander leaves picked; 2 carrots cut into ribbons with a vegetable peeler; 1 baguette cut in half and each half split down the middle (or 2 small baguettes); 1 lime juiced; 1 garlic clove crushed; 2 tsp fish sauce; 2 tsp soft brown sugar

Lulu Grimes

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Serves 2

Easy

Prep: 15 mins

Cook: 5 mins

A star rating of 4.5 out of 5.2 ratingsRate

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Take the sandwich to a new level with this quick and simple prawn and beansprout omelette baguette, served with a zingy chilli and lime dressing

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Ingredients

Nutrition

Units:

MetricUS

4 eggs
1 tsp fish sauce
1 tbsp oil
2 spring onions

finely sliced
12 large cooked, peeled prawns
handful beansprouts

blanched
1 small red chilli

finely sliced
small pack coriander

leaves picked
2 carrots

cut into ribbons with a vegetable peeler
1 baguette

cut in half and each half split down the middle (or 2 small baguettes)

For the chilli & lime dressing

1 lime

juiced
1 garlic clove

crushed
2 tsp fish sauce
2 tsp soft brown sugar

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Nutrition: Per serving

kcal617
fat18g
saturates4g
carbs77g
sugars18g
fibre9g
protein32g
salt4g

Method

step 1

Whisk the eggs with the fish sauce and a splash of water. Mix all the ingredients for the dressing in a bowl.
step 2

Heat the oil in a frying pan, add the spring onions and fry briefly, then add the prawns and toss together. Scrape them to one side of the pan and pour in the egg mixture, then shake the pan so it runs into all the gaps. Fry until the base starts to brown, then scatter over the beansprouts, chilli and most of the coriander. Spoon over the dressing. Flip the thin side of the omelette over the side with all the filling and slide it onto a plate, then cut into quarters and divide between the baguette pieces. Finally, add the carrot and the remaining coriander leaves.

Recipe from Good Food magazine, August 2017

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A star rating of 4.5 out of 5.2 ratings

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